Potassium Content of Foods and Salt Substitutes

Detail-Document #240904
−This Detail-Document accompanies the related article published in−
PHARMACIST’S LETTER / PRESCRIBER’S LETTER
September 2008 ~ Volume 24 ~ Number 240904
Potassium Content of Foods and Salt Substitutes
Patients who take potassium-wasting diuretics (loops, thiazides) are often counseled to increase potassium intake to help prevent hypokalemia.
For patients with uncomplicated hypertension, an extra 20 mEq to 40 mEq potassium/day is usually sufficient to prevent potassium loss. This
increase in potassium can easily be achieved through dietary sources. Typically, leafy green vegetables, fruit from vines, and root vegetables are
good dietary sources of potassium. It’s been shown that a low-sodium diet that’s high in potassium (like the “DASH diet”) can help lower blood
pressure by as much as 8 to 10 mm Hg.1 A daily dietary potassium intake of 4.7 g/day (120 mEq/day or 120 mmol/day) or more is safe for healthy
people, since excess potassium is excreted in the urine. On the other hand, patients with renal dysfunction (CrCl < 60 mL/min), adrenal insufficiency,
the elderly, and those taking medications like ACE inhibitors, ARBs, NSAIDs, or potassium-sparing diuretics (spironolactone, triamterene) may be
prone to hyperkalemia and should be mindful of high potassium intake. These folks should receive < 4.7 g/day (120 mEq/day or 120 mmol/day) of
potassium.2 It’s important to note that dietary potassium should NOT be used to correct hypokalemia. Most potassium in foods comes as the
phosphate salt, and not the chloride salt. Because of this, dietary potassium is not effective in correcting chloride depletion which can be caused by
diuretics, vomiting, and nasogastric drainage.2 This document includes a helpful table that lists commonly consumed potassium-rich foods and salt
substitutes.
To calculate mEq and mmol of potassium from mg of potassium, use 39 mg K+ = 1 mEq K+ = 1 mmol K+7,8
Food
Milligrams (mg)
Dairy (serving size is 8 oz = 1 cup = 240 mL, unless otherwise indicated)
Milk, skim, whole, or buttermilk
350
Yogurt, low fat, plain
531
Fruits
Apricots, 5 dried
480
Avocado (1/4)
300
Banana (medium)
451
Cantaloupe (1/4)
412
Kiwi
252
Nectarine
288
Orange
300
Papaya (1/4)
390
Peach
305
Prunes, 5 dried
365
Raisins (1/2 cup = 4 oz = 120 gm)
553
Watermelon (1/16)
560
Elemental Potassium Content1,3-6
Milliequivalents (mEq) = Millimoles (mmol)
9
14
12
7-10
12
11
6
7
7
10
8
9
14
14
More. . .
Copyright © 2008 by Therapeutic Research Center
Pharmacist’s Letter / Prescriber’s Letter ~ P.O. Box 8190, Stockton, CA 95208 ~ Phone: 209-472-2240 ~ Fax: 209-472-2249
www.pharmacistsletter.com ~ www.prescribersletter.com
(Detail-Document #240904: Page 2 of 3)
Food
Milligrams (mg)
Juices (serving size is 4 oz = ½ cup = 120 mL)
Apple juice
148
Grapefruit juice
210
Orange juice, frozen
252
Pineapple juice
148
Prune juice
301
Tomato juice, low sodium
225
Nuts
Almonds, dry roasted (1 oz or 30 gm)
210
Salt substitutes (serving size is 1/4 tsp) (contain potassium chloride)
AlsoSalt
356
Morton Salt Substitute, NoSalt, Nu-Salt
610-795
Vegetables (serving size is 8 oz = 1 cup = 240 mL, unless otherwise indicated)
Acorn squash, cooked
896
Beets
530
Broccoli, frozen, cooked
332
Brussel sprouts, cooked
494
Butternut squash, cooked
583
Collards, frozen, cooked
427
Kidney beans, cooked
713
Lentils, cooked
731
Lettuce, 1 head Boston
419
Lima beans, frozen, cooked
700
Mushrooms
550
Pinto beans, cooked
800
Potato, baked with skin
844
Potato without skin
600
Pumpkin, canned
506
Soybeans, cooked
972
Spinach, raw, cooked
838
Split peas, cooked
710
Sweet potato, baked with skin
350
Tomato
251-273
White navy beans, cooked
669
Zucchini, cooked, sliced
456
Elemental Potassium Content1,3-6
Milliequivalents (mEq) = Millimoles (mmol)
4
6
7
4
8
6
5
10
15-20
23
13
9
13
15
11
18
19
10
18
14
20
21
15
12
24
21
18
9
7
18
12
More. . .
Copyright © 2008 by Therapeutic Research Center
Pharmacist’s Letter / Prescriber’s Letter ~ P.O. Box 8190, Stockton, CA 95208 ~ Phone: 209-472-2240 ~ Fax: 209-472-2249
www.pharmacistsletter.com ~ www.prescribersletter.com
(Detail-Document #240904: Page 3 of 3)
3.
Users of this document are cautioned to use their own
professional judgment and consult any other necessary
or appropriate sources prior to making clinical
judgments based on the content of this document. Our
editors have researched the information with input from
experts,
government
agencies,
and
national
organizations. Information and Internet links in this
article were current as of the date of publication.
Project Leader in preparation of this DetailDocument:
Stacy A. Hester, R.Ph., BCPS,
Assistant Editor
4.
5.
6.
References
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scientific statement from the American Heart
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http://www.health.gov/dietaryguidelines/dga2005/doc
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http://www.nap.edu/catalog.php?record_id=10925.
(Accessed May 8, 2008).
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(Accessed May 10, 2008).
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6/JAMA_auinst_si.dtl. (Accessed May 10, 2008).
Cite this Detail-Document as follows: Potassium content of foods and salt substitutes.
Letter/Prescriber’s Letter 2008;24(9):240904.
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Copyright © 2008 by Therapeutic Research Center
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